Easy Cornbread Balls

Baked goods aggravate colds and upper respiratory issues but these guys actually clear up sinuses and aide breathing. Likely thanks to the sprouted flour and the fact that these are not glutinous. They are biscuit texture.

Cornballs1/2 cup organic corn flour
1/2 cup organic sprouted brown rice flour
1/4 tsp sea salt

2 T (sorghum) syrup
1 T (rice bran) oil
1 egg yolk
1/4-1/3 cup water

25 minutes
330 degrees

These flours produce yummies that are crumbly so I use the egg yolk to hold them together. I am partial to yolk over the white because the latter is very hard on the liver. You know how easily fried egg white scrapes off a stainless skillet? Visualize how stubbornly it will stick to your liver. Sorghum syrup is sweeter than rice. The salt balances the sweetness and alkalizes grains which are acidic.

On baking soda and baking powder: They are “both chemicals which deplete baked goods of the B vitamins thiamine and folic acid. These compounds also create a kind of alkalinity in the body that eradicates vitamin C.” Pitchford in Healing with Whole Foods, pg. 206. I know! It is difficult to leaven flour without yeast or baking soda. The way my son wolfs down whatever we pull out of the oven tells me taste and texture satisfy plenty.

Mix the wet and dry ingredients separately before combining. Start carefully with less water than more for dough that is not runny. Roll with palms about 1″ inch thick or the size of a U.S. quarter. Yields about 13.